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undergraduate thesis
Razvoj likera od bazge
2024. urn:nbn:hr:277:487360
Milak, Stjepan
Josip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega

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Milak, S. (2024). Razvoj likera od bazge (Undergraduate thesis). Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:277:487360

Milak, Stjepan. "Razvoj likera od bazge." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:487360

Milak, Stjepan. "Razvoj likera od bazge." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:487360

Milak, S. (2024). 'Razvoj likera od bazge', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, accessed 14 December 2024, https://urn.nsk.hr/urn:nbn:hr:277:487360

Milak S. Razvoj likera od bazge [Undergraduate thesis]. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega; 2024 [cited 2024 December 14] Available at: https://urn.nsk.hr/urn:nbn:hr:277:487360

S. Milak, "Razvoj likera od bazge", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, Požega, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:277:487360

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Metadata
TitleRazvoj likera od bazge
Title (english)Development of Elder Liqueur
AuthorStjepan Milak
MentorSvjetlana Škrabal (mentor)
Committee memberMaja Ergović Ravančić (predsjednik povjerenstva)
Committee memberSvjetlana Škrabal (član povjerenstva)
Committee memberTomislav Soldo (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Požega
Defense date and country2024-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Likeri su jaka alkoholna pića koja se ovisno o tehnološkom postupku i vrsti sirovine dijele u više skupina. Za proizvodnju likera je potreban voćni destilat u koji se potapa voće ili ljekovito bilje (maceracija) kako bi se liker aromatizirao, te kako bi u njega prešli korisni sastojci iz voća ili ljekovitog bilja. Cilj ovog rada bio je kreirati recepturu za proizvodnju likera od bazge. Polazišna ideja je bila spojiti tradicionalnu rakiju od šljive i bazgu kao samoniklo bilje. Kemijskim metodama je ispitano zadovoljava li proizveden liker zakonske odredbe vezano uz stavljanje likera na tržište, a senzorskim metodama je ispitana prihvatljivost proizvedenog likera. Priređeni liker odgovara odredbama zakonske regulative. Ocjenjivači, potencijalni konzumenti, su liker ocijenili prihvatljivim, rado bi ga konzumirali. Obučeni senzoričari su svojstvo okusa ocijenili nešto lošijim ocjenama, te bi na svojstvu okusa trebalo još dodatno poraditi.
Abstract (english)
Liqueurs are strong alcoholic beverages that, depending on the technological process and type of raw material, are divided into several groups. The production of liqueur requires a fruit distillate in which fruit or medicinal herbs are immersed (maceration) in order to aromatize the liqueur and to transfer the useful ingredients from the fruit or medicinal herbs into it. The goal of this work was to create a recipe for the production of elderberry liqueur. The starting idea was to combine traditional plum brandy and elderberry as wild herbs. Chemical methods were used to test whether the produced liqueur meets the legal provisions related to placing the liqueur on the market, and sensory methods were used to test the acceptability of the produced liqueur. The prepared liqueur corresponds to the provisions of the legal regulation. The evaluators, potential consumers, rated the liqueur acceptable, they would be happy to consume it. Trained sensory experts evaluated the taste property with slightly worse grades, and further work should be done on the taste property.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:277:487360
Study programmeTitle: Enogastronomy
Study programme type: professional
Study level: undergraduate
Academic / professional title: prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-10-25 05:46:26